Couscous with Fresh Garden Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g couscous
- 1 tablespoon, heaped pine nuts
- 1 onion (s)
- 10 small tomato (s)
- 1 small clove garlic
- 0.5 ½ zucchini
- 2 handfuls spinach leaves
- 3 tablespoon tomato paste
- 4 tablespoons milk
- Parmesan
- Pesto, tomato or basil pesto
- cheese, grated
- 10 basil leaves
- salt
- pepper
- Chilli powder
- oregano
- herbs Provence
- olive oil
Print Recipe
Pin Recipe Instructions
- First let the couscous soak in hot water for 5 - 10 minutes, salt if necessary.
- Lightly roast the pine nuts in olive oil and add the chopped onion, zucchini and garlic, fry briefly.
- Mix the tomato paste and milk and add to the vegetables. Then stir in the pesto (any amount) and parmesan.
- Add the spinach and tomatoes, then stir in the couscous. Season to taste and stir in the basil. Sprinkle with grated cheese if desired.
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